Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. It turns out you can achieve a similar result by using canned beans and fortifying them with some fat, onion, garlic, and oregano. This dish is an excellent canvas for a wide range of garnishes, allowing you to take it in numerous directions based on whatever you have on hand.
Recommended ramen: Soy-Flavored Classic
Recipe information
Total Time
15 minutes
Yield
1 serving
Ingredients
Preparation
Step 1
PRE-SIMMER Heat a medium saucepan over medium-high heat. Add 1 Tbsp. lard or extra-virgin olive oil and ⅓ cup (45 g) diced onion (about ⅙ large onion). Sauté the onion until it has caramelized, about 4 minutes. Add 1 medium garlic clove, very thinly sliced, and sauté for 15 seconds or until fragrant but not browned. Add ¾ cup (110 g) drained canned pinto or black beans, pinch of dried oregano, seasoning sachet from one 3–3½-oz. (85–100 g) packet instant ramen, and 1 cup (240 ml) water.
Step 2
SIMMER Bring the soup to a simmer. Add the noodle cake and cook for 2 minutes or until your desired doneness.
Step 3
FINISH Pour the ramen into a bowl. If you’re adding garnishes, top the ramen with chopped cilantro, thinly sliced radishes, cotija cheese, sliced jalapeño, and diced tomato. Serve immediately with lime wedges.
Recipe notes
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